Májgombóc
Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)
- 6 oz veal, pork, or chicken livers
- 1 T chopped onion
- 1 T chopped parsley
- Lard for cooking
- 1/2 to 1 bread roll
- 1 egg
- breadcrumbs
Finely chop the liver and run through. Add onion and parsley. Saute in lard. Add ½ – 1 bread roll, softened in milk. Add 1 egg and a few more crumbs if necessary. Season with salt and pepper. Cook in water or broth.